New Dawn of Edible and Medicinal Fungi Unlocking Central Nervous System Diseases

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-04-26 DOI:10.1111/1750-3841.70230

Xiaojin Liu, Guoying Zhang, Jianya Ling

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引用次数: 0

Abstract

ABSTRACT

Central nervous system (CNS) diseases present unique clinical challenges characterized by insidious symptom onset, complex pathophysiology with incomplete mechanistic understanding, and substantial difficulties in therapeutic evaluation, thereby these inherent complexities create substantial obstacles for developing effective CNS diseases management strategies. Certain edible and medicinal fungi contain bioactive components, including polysaccharides, triterpenoids, alkaloids, and so on, which have therapeutic promise for CNS diseases. This paper reviews the current research advancements regarding the use of edible and medicinal fungi in the context of CNS diseases, highlighting their advantages as prospective therapeutic options and potential roles in both prevention and treatment. Through a comprehensive analysis of existing studies, the mechanisms and applications of these fungi are elucidated, providing valuable insights for the development of novel pharmaceuticals or functional foods aimed at combating CNS diseases.

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食用和药用真菌揭开中枢神经系统疾病的新曙光

中枢神经系统（CNS）疾病具有独特的临床挑战，其特点是症状发作隐匿，病理生理复杂，机制理解不完整，治疗评估困难，因此这些固有的复杂性为制定有效的中枢神经系统疾病管理策略造成了实质性障碍。某些食用菌和药用菌含有多糖、三萜、生物碱等生物活性成分，对中枢神经系统疾病具有治疗前景。本文综述了食用菌和药用菌在中枢神经系统疾病中的应用研究进展，重点介绍了食用菌和药用菌在中枢神经系统疾病预防和治疗中的优势。通过对现有研究的综合分析，阐明这些真菌的作用机制和应用，为开发抗中枢神经系统疾病的新药或功能食品提供有价值的见解。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.